Chicken Lo Mein
You might ask what’s the difference between Chow Mein and Lo Mein
The main difference between chow mein and lo mein is methods used to make the stir-fry noodles. Both chow mein and lo mein are made from wheat-flour egg noodles. The noodles have similar nutritional value, but whether chow mein or lo mein dish the healthiness depends on the ingredients you add to the meal. More authentic chow mein noodles are fried to crispness, while lo mein noodles are boiled to softness.
What is lo mein sauce made of?
Lo mein sauce is a combination of chicken broth, oyster sauce, cornstarch, and soy sauce. The sauce provides a strong rich and savory flavor to the noodles. If you like more of a gravy-style or “wet” noodles, make twice the sauce for this chicken lo mein recipe.
How to make lo mein healthier
This recipe is already healthy but if you want to take it to the next level you can switch up the proteins and vegetables. Tofu, beef, pork, or shrimp are tasty alternatives. bell peppers, mushrooms, and broccoli are colorful and healthy add-in’s. Also think about bok choy, zucchini or yellow squash would all be great additions!
If you want to round out this meal try one of these chinese beers
TSINGTAO Beer 青岛啤酒
TSINGTAO Tsingtao is a world famous beer brand. It was founded in Qingdao city by German and British settlers in 1903. Tsingtao beer is made from four ingredients — fine hops, barley, rice and clean Laoshan mineral water. The alcohol content is between 3.5%-4%. Tsingtao beer is crystally clear with light yellow color, white foams and creates a long lasting fresh clean scent.
SNOW Beer 雪花啤酒
Snow Beer ChinaSnow beer is the biggest-selling beer in China and even in the world. It tastes light, crisp and refreshing, together with its dynamic, active and modern brand personality, make it very popular among young Chinese people.
YANJING Beer 燕京啤酒
Chicken Lo Mein with Snap Peas & Scallions
- large skillet
- large pot
- 4 oz snap peas
- 1 oz scallions
- 1 oz fresh ginger
- ½ lb linguine
- 2½ tamari
- 1 pkt chicken broth
- 12 oz boneless chicken breasts
- ½ lb shredded cabbage
- toasted sesame seeds
- kosher salt & ground pepper
- apple cider vinegar (or whitewine vinegar)
- neutral oil such as vegetable
- Prep ingredients: Bring a large pot of salted water to boil. Pat chicken dry and pound to an even ½-inch thickness. Cut into ¼-inch thick strips. Trim ends from snap peas, then cut crosswise into 1-inch pieces. Trim ends from scallions, then thinly slice. Peel and finely chop 3 tablespoons ginger.
- Cook pasta: Add pasta to boiling water and cook, stirring occasionally, until almost al dente, 8–9 minutes. Reserve ½ cup pasta water, then drain pasta well. Add all of the tamari, chicken broth concentrate, and 2 teaspoons each vinegar and sugar to reserved pasta water; whisk until sugar dissolves. Reserve for step 5.
- Brown chicken: Season chicken with a pinch each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Transfer chicken to skillet and cook until opaque, about 3 minutes. Add ginger and half of the scallions and cook until fragrant, about 30 seconds. Transfer to a plate.
- Stir-fry vegetables: Heat 1 tablespoon oil in same skillet over high. Add snap peas, shredded cabbage, and a pinch each salt and pepper to skillet and cook until crisp-tender and browned in spots, about 3 minutes.
- Build sauce: Add tamari-broth mixture to skillet with vegetables, stirring to combine.
- Finish lo mein & serve: Transfer pasta, chicken and any juices, and 1¼ teaspoon of the sesame seeds to skillet with vegetables and sauce. Cook, stirring, until sauce coats pasta, about 1 minute. Remove from heat and season to taste with salt and pepper. Serve chicken lo mein garnished with remaining scallions and sesame seeds.
Calories 840kcal, Fat 22.0g, Proteins 52.0g, Carbs 104.0g ALLERGENS
Sesame, Soy and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
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